- 1/4 pound fresh mushrooms, finely chopped
- 1 tablespoon butter or margarine
- 1 (8 ounce) package braunschweiger
- 1/2 cup sour cream
- 1 tablespoon finely chopped green onion
- 1/2 teaspoon Dijon mustard
- dash cayenne pepper
- Minced fresh parsley
- In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley.